✅ Step 1: Ingredient List
Here are the main ingredients needed to make Dry Shallot and Fermented Black Bean Chicken Casserole.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Thighs | 400-500g | 🐔 Chicken thighs are recommended for a firmer, more springy texture |
| Core Ingredients | Fermented Black Beans | 20-30g | Luoding fermented black beans are recommended; wash, drain, or mash |
| Vegetables | Dry Shallots | 4 pieces | With 2 cloves garlic; peeled and minced |
| Onion | 1/2 piece | Cut into chunks | |
| Green Bell Pepper, Red Bell Pepper | 1/2 piece each or 1 each | 🌶️ Remove seeds, cut into chunks or slices; add color and flavor | |
| Spring Onions | 20-50g | Cut into sections;partly fried for aroma, partly for garnish | |
| Other | Cooking Oil | As needed | For frying and stir-frying |
👨🍳 Step 2: Instructions
Making Dry Shallot and Fermented Black Bean Chicken Casserole emphasizes marinating for flavor, frying for aroma, and slow stewing. Here are the core steps.
- 🐔 Prepare & Marinate the Chicken:
- •Wash the chicken thighs and chop them into small pieces.
- •Place the chicken pieces in a bowl. Add the marinade: light soy sauce (1 tbsp, approx. 15g), sugar (1/2 tsp, approx. 2-3g), chicken powder (1 tsp, approx. 3-4g, optional), cooking wine (1 tsp, approx. 5g), cornstarch (1 tsp, approx. 5g), and a little white pepper. Mix well and marinate for 20 minutes to allow flavors to penetrate.
- 🥒 Prepare the Ingredients:
- •Fermented black beans: Wash, drain thoroughly, and can be slightly mashed to release flavor more easily.
- •Dry shallots and garlic: Peel, wash, and mince.
- •Onion: Cut into chunks. Green and red bell peppers: Remove seeds and cut into chunks or slices. Scallions: Wash and cut into sections.
- 🔥 Frying Ingredients (Key Step):
- •Heat ample oil in a wok. First, add some scallion sections and fry until fragrant and crispy. Remove and set aside.
- •Add the marinated chicken pieces to the oil and fry until about 70% cooked or the surface is golden brown. Remove and drain the oil. A semi-pan-frying method can also be used to save oil.
- 🍳 Stir-frying Aromatics & Stewing:
- •Leave some base oil in the wok, heat it up. Add the minced dry shallots, garlic, and fermented black beans. Stir-fry over low heat until a rich aroma is released.
- •Add the onion chunks and green/red pepper chunks. Quickly stir-fry evenly.
- •Add the fried chicken pieces and stir-fry to combine.
- •Add water (approx. 80-100ml), light soy sauce (1 tbsp, approx. 15g), and sugar (1/2 tsp, approx. 2-3g) for seasoning. Sprinkle in cooking wine (10ml, approx. 10g). Stir-fry evenly.
- •Transfer all ingredients from the wok to a clay pot (casserole). Cover with a lid and stew over very low heat for a few minutes, until the chicken is fully cooked and has absorbed the flavors of the sauce. Remember to stew over very low heat to allow thorough flavor penetration.
- 🧂 Reducing Sauce & Serving:
- •Open the lid, add oyster sauce (1 tbsp, approx. 15g) to enhance freshness. Stir-fry until the sauce thickens.
- •Finally, drizzle in a little sesame oil for extra fragrance.
- •Garnish with the previously fried scallion sections or fresh scallions and serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Dry Shallot and Fermented Black Bean Chicken Casserole, especially the savoryness of the fermented black beans and oyster sauce.
Marinade & Seasoning Ratio (Precise to Gram)
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Marinade | ||
| Light Soy Sauce | 15g | Provides base savory umami flavor |
| Sugar | 2-3g | Balances flavor, enhances freshness |
| Chicken Powder (optional) | 3-4g | Enhances freshness; can be omitted |
| Cooking Wine | 5g | 🍶 Removes gaminess, adds aroma |
| Cornstarch | 5g | Makes chicken more tender and smooth |
| White Pepper | A little | ~0.5-1g, removes gaminess, adds aroma |
| Seasonings | ||
| Light Soy Sauce | 15g | Adds savory umami flavor again |
| Sugar | 2-3g | Balances flavor again, enhances freshness |
| Oyster Sauce | 15g | Enhances freshness, thickens the sauce |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma; added before stewing |
| Sesame Oil | A little | ~3-5g, adds fragrance |
| Cooking Oil | 25g+ | For frying and stir-frying; actual consumption less than amount added |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize chicken thighs; they are more tender, less likely to become tough, and have a firmer, more springy texture than chicken breast. Luoding fermented black beans offer better flavor.
- Marinating is Essential: Marinating the chicken for 20 minutes in advance not only effectively removes gaminess but also allows for preliminary flavor penetration, which is the foundation of tender meat.
- Heat Control is Key: When frying scallions, the oil temperature should not be too high to avoid burning and bitterness. When stewing in the casserole,must use very low heat for slow stewing to allow the chicken to fully absorb the aroma of the fermented black beans, shallots, and garlic, becoming tender and flavorful.
- Adjust Saltiness Flexibly: Since fermented black beans, soy sauce, and oyster sauce all contain salt, taste for saltiness before final seasoning and decide whether to add salt.
- Variations & Pairings: You can add mushrooms or potato chunks according to personal preference to cook together and absorb the flavors, enriching the taste experience.
